Stephen Ceideburg
      2 c  Water

    1/4 c  + 1 tablespoon sugar

      1 qt Half-and-half

      1 tb Grated orange zest

      2 tb All-purpose flour

      8 oz Paneer (see recipe)

      2 tb Chopped unsalted pistachios

  Two 3-inch pieces gold or silver leaf (varak), optional (see note)
  This version of a popular Indian restaurant dessert sports a California
  touch - grated orange peel. You may add cardamom, saffron or rose essence
  if you prefer a classic Indian flavor.
  Combine water and 1/4 cups sugar in a medium saucepan; bring to a boil,
  stirring constantly, until sugar dissolves. Reduce heat and simmer for 12
  minutes.
  Combine the remaining 1 tablespoon sugar, the half-and-half and orange zest
  in a heavy saucepan. Bring to a boil, reduce heat and simmer until sauce is
  reduced by one third, about 30 minutes. Remove from heat and let cool.
  Meanwhile, mix together flour and paneer; knead until fluffy and thoroughly
  mixed, Form mixture into walnut-size balls and flatten into 1/4-inch thick
  patties.
  Working in batches, poach patties in simmering sugar syrup until they are
  firm, 1 to 2 minutes. Turn gently and cook 1 minute longer.
  Using a slotted spoon, transfer patties to a serving bowl. Pour in the
  cream sauce and remaining sugar syrup. Cover and refrigerate for 6 to 8
  hours, or until well chilled, (May be made up to 4 days ahead.)
  Just before serving, sprinkle with chopped pistachios and, decorate with
  gold leaf, if desired.
  Note: Gold and silver leaf is available at Indian markets and specially
  food stores.
  PER SERVING: 800 calories, 22 g protein, 83 g carbohydrate, 44 g fat (27 g
  saturated), cholesterol (not available), 177 mg sodium, 0 g fiber.
  From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.